Whoever cooked pasties at least once knows that the success of this event is to a great extent dependent on the test. It didn’t work out - you will carry rather boring pies on the table, and even flat, strange, irregular shapes. Each craftsman has his own opinion on how to cook delicious pastry for pasties, and his secrets. There is no one best recipe. You can make this dish wonderful both on water, and on kefir, and on milk - yes, practically on anything! The main thing is to get down to business with a soul, in a good mood (as you know, any dough is very responsive to the state of mind of the cook) and, of course, take into account some of the nuances of cooking.
The simplest cheburek dough
The composition of the products in it is really primitive. However, if you mix them mechanically, you will get a fresh and uninteresting base, and not a tasty pastry for pasties. The recipe is fraught with a trick, thanks to which the intended result is obtained in the form of a crispy but tender product. The fact is that in the dough you need to add five tablespoons of fat, vegetable or melted butter, or margarine). It is added in boiling form. Then the pasties will turn out bubbly and crispy. If you want a softer dough, replace plain water with mineral water. The rest of the actions are elementary:
- A third of a liter of water is slightly warmed up.
- Salt with sugar (a teaspoon) is dissolved in it.
- Little by little flour is poured. In total, four glasses will go, but it is necessary to stop temporarily when the dough becomes dense, but still liquid. That is, when the spoon put into it is already holding, but begins to fall slowly.
- At this stage, a hot fat component is poured with vigorous stirring.
- The rest of the flour is poured, the elastic dough is kneaded, covered and left for forty minutes to stand.
It's time to proceed to the last stages: rolling, sculpting and frying pasties.
Choux pastry
If you do not mind spending a little more time and effort, prepare another dough for chebureks - tasty, crunchy, but not tough, remaining so even after cooling and not torn in the process of creating a dish. A third of a liter of water is boiled with a dilution of half a spoonful of salt and two tablespoons of non-smelling vegetable oil. An incomplete glass of sifted flour is poured into a pan with very quick kneading so that the lumps do not have time to stick together. When the workpiece cools down, an egg is driven into it and a spoonful of vodka is poured. The latter is mandatory: it is believed that the most delicious pastry for chebureks is made using alcohol. In the finished dish, he does not feel at all. After absorbing these components, three more glasses of flour are poured, the plastic dough is kneaded and left to rest for half an hour or an hour.
Dough without eggs
If you are fasting and planning to build your favorite dish, but with herbs, without meat, the previous recipe is not good. However, you can make delicious choux pastry for pasties, suitable for fasting days. To avoid the need for eggs, four cups of flour are combined with sugar and salt (a spoonful without a slide), a spoonful of oil (naturally, vegetable) is poured, and all products are carefully rubbed with your hands to bind them with butter. Then a third of a liter of boiling water is poured, and the mass is kneaded - first with a spoon, after thickening - with your hands. Half an hour to stand - and you can begin to artistic modeling. Then we fry delicious pasties. The recipe for brewed dough, by the way, is used by most experienced chefs. And with or without eggs - it's up to the hostess.
Milk recipe
If you want to use milk in cooking - please. You get a delicious pastry for pasties, giving the impression of puff. It’s better to buy not very fat milk. A quarter liter of milk is heated, half a teaspoon of salt is dissolved in it. A slide is made of sifted flour (a little less than half a kilo), a small crater is built in it, where the liquid component flows. As you knead, a little vodka is poured (a glass of 75 milliliters). The result should be an elastic but soft dough. If it seems harsh to you, knead it with wet hands, then it will absorb the missing moisture. On the table, the dough is left wrapped in plastic or covered with a damp towel for an hour.
Whey dough
Those who do not think the idea of using milk (for example, because of its fat content) seems to be too successful can make a tasty, crispy dough for pasties, following the following recipe. A glass of whey (thin-walled, which holds a quarter liter of liquid) warms up well on the stove. You do not need to boil, but the temperature should be on the verge of boiling. A pound of sifted flour mixed with salt is poured into a stack of sunflower oil, and then hot whey, in a thin stream and with active stirring. The dough is kneaded to the desired density, rolled into a ball, covered or wrapped and left to stand for half an hour.
Kefir version
There are people who are not too fond of chebureks and who consider the meat shell dry and tasteless in them. They can be easily convinced if you make a tasty dough for pasties on kefir: it turns out more tender, although it retains a proper crunch. The basics of actions are similar to those described in previous recipes. The only (but fundamental) difference: the dairy product does not heat up. It should be at room temperature, so it should be put on the table in advance, but it is not recommended to warm artificially - neither on the stove, nor in the microwave. A quarter liter of kefir is whipped with an egg and salt, preferably without using a mixer. Flour, as before, intervenes gradually, it will be needed about half a kilogram. When the desired degree of coolness is achieved while maintaining relative softness, the dough is left for an hour to infuse.
Unusual: curd offer
Most culinary experts believe that any dough is made on some kind of liquid basis. Milk, water, beer - something must be present. And few people realize that the delicious pastry for pasties is made on cottage cheese. Only you need to choose it correctly so as not to be disappointed in the recipe. Cottage cheese should not be too dry, otherwise the dough will not “seize”. However, the pasty version is not suitable: you will have to use a lot of flour, and the base will come out stiff. To make a very tasty dough for pasties, cottage cheese is taken of medium fat content. The granular product is rubbed through a sieve or grinded with a meat grinder, and with a medium-sized consistency, it just wrinkles with a fork. Then one egg breaks into it (into a two-hundred gram packet), half a teaspoon of slaked soda, and flour begins to pour. Depending on the curd, it will go from one to one and a half glasses. When the dough stops sticking to your hands, it is left alone for half an hour. Chebureks from it do not dry long enough.
Beer dough
Don’t be embarrassed by the intoxicating component: as in the case of vodka, the “drunk” result will not work, and even children can eat it (unless, of course, they have grown to fried and rather fatty dishes). But you get a crispy and very tasty dough for pasties. The recipe does not limit you in choosing a beer: it can be light, dark, or even non-alcoholic. A glass of drink is mixed with salt, egg and a little flour. This liquid is poured into a flour hill (it will take three or four glasses). At first, the kneading dough may seem too steep. However, after one and a half hours of aging, it will soften and become very plastic.
Secrets
Even if you made a delicious pastry for pasties, the final dish can disappoint you and your family. And all because the filling and the roasting process have their subtleties and tricks. And in the listed test recipes, not all secrets are revealed.
- It’s not always written that you need to add a little sugar to the dough - just enough so that it does not become sweet. Thanks to this addition, pasties turn out to be more rosy.
- If you find an interesting recipe for a dough not mentioned by us, pay attention to the fact that it still needs to be rolled out not immediately, but after a certain exposure - so it will become more elastic and roll out thinner.
- The filling should have a lot of onions, then it will become tastier and juicier. Many chefs advise chopped onions before adding them to the minced meat with a rolling pin: it will feel less to the touch, and will give more juice.
- A bit of broth is necessarily added to the minced meat - all for the same juiciness. But you need to mix it carefully, without excessive pressure, so that it sticks together and remains airy.
- If you made a very tasty dough for pasties, but in finished form it turned out to be solid, you need to put the hot products in a pan and cover. After about five minutes the dough softens.
- Chebureks are fried in a large amount of oil: they should practically float in it. And to get rid of excess fat, they are put in a colander or on paper towels. By the way, many cooks praise the use of a wok pan in the process of frying. If you don’t have one, make sure at least that the ordinary pan has high sides.
And finally: when you fry a lot of pasties, try to change the oil every two or three bookmarks. Otherwise, even a delicious pastry for chebureks will be spoiled by the smell and taste of burnt fat.